Head Pastry Chef

Cameron House; Glasgow; On-site; GBP 40,000 - 60,000; Full time

Job summary

Cameron House, a 5-star luxury resort on Loch Lomond, is seeking a Head Pastry Chef to lead our pastry brigade ahead of the hotel reopening this summer. You will manage a brigade of 8+, oversee pastry production for outlets and events, and ensure food safety standards, cost controls and signature pastry menus.

Seasonal and provenance are key, with a focus on local ingredients and in-house breads alongside signature desserts for our restaurants.

Qualifications

• Leading pastry team to deliver high-quality pastry products.
• Experience in luxury hospitality environments preferred.
• Strong knowledge of pastry techniques and production methods.
• Commitment to food safety, hygiene and quality standards.

Responsibilities

• Deliver the highest quality pastry production in correct volumes.
• Recruitment, induction, training and development, and team performance.
• Maintain food safety management systems and due diligence records.
• Manage food cost and departmental budgets.
• Develop menus and pastry scopes, propose new recipe standards.
• Handle requisitions and orders for pastry items.
• Lead departmental and resort meetings and briefings.
• Design pastry rotas, manage breaks, and ensure timely record completion.
• Build guest-focused pastry knowledge across the resort to upsell.

Skills

Team leadership

Food safety

Budget management

Menu development

Staff training

Job description

HEAD PASTRY CHEF

We have a unique opportunity for a Head Pastry Chef to join our resort brigade ahead of our hotel re-opening this year.

Though a short drive from Glasgow, Cameron House feels a million miles away from everyday life. Set in 400 acres of beautiful Scottish countryside, it's considered one of the country's finest 5-star luxury resorts.

Following an extraordinary restoration to the historical 17th century Baronial mansion, Cameron House Hotel will reopen this summer offering 140 beautiful bedrooms and 24 spectacular suites. Home to 115 luxury lodges, a world-class spa with rooftop infinity pool, 18-hole championship golf course, a range of impressive restaurants and bars, a new state-of-the-art Leisure Club, 124 berth marina, and a choice of exhilarating and relaxing outdoor activities.

For meetings and conferences, Cameron House provides a flexible choice of seven function spaces in a truly memorable setting, while our extensive corporate offering also includes a range of team-building and social activities.

The romantic setting of Loch Lomond also makes Cameron House the perfect place for spectacular weddings. We can tailor bespoke wedding for guests, from intimate celebrations and larger events for up to 400 guests, or anything in between.

Add all the above together, and we have something very special; all that’s missing could be you.

THE ROLE - HEAD PASTRY CHEF

We have a unique opportunity this summer to re-create a best in class pastry brigade, to provide baked and chilled products to our 6 outlets and large meetings and events operation.

Seasonality and provenence is key, we will be using free range eggs and milk from local farms. There will be a strong focus on inhouse breads with a small selection of signature pastries. Signature desserts in our Cameron Grill will include classics such as Baked Alaska and Pink Lady Apple and Vanilla Tarte Tatin. Meanwhile for our fine dining restaurant you might be working with the Executive Chef in producing blown sugar apples and other such fun sweet treats to ensure exceptional and memorable guest experiences.

The scope of the role of Head Pastry Chef is the leadership of your team to deliver exceptionalpastry experiences, whilst upholding our food and health and safety standards, and controlling costs. You'll report to the Resort Executive Chef, and will oversee a brigade of 8+ as we grow.

Some of the key things you will be responsible for as our Head Chef of the Pastry Brigade:

• Delivery of highest quality pastry production in correct volumes
• Recruitment, induction, training and development, and team performance
• Food safety Management system and due diligence processes and records
• Food Cost, and departmental budgets
• Menu and dish scope, proposing and preparing new recipe standards for approval
• Requisitions and orders
• Departmental and resort meetings and briefings
• Team effectiveness and productivity including design of pastry rotas, management of breaks and leave, and daily completion of records.
• Guest feedback, and improvement to product and service delivery where necessary
• Pastry product knowledge resortwide to maximise upselling
• Strong relationships with all support departments

WHO WE ARE LOOKING FOR

We recruit people with widely varying personalities from different walks of life and backgrounds. While we don't have a 'typical' employee, there are some specific qualities or traits we look for.

• People who want to achieve great things - your interest in us suggests you have the ambition, drive and determination to meet challenges head on.
• People who are naturally friendly - who genuinely care about our guests and the service they receive.
• People who will always go beyond what our guests expect from us to make their stay a special and memorable one.
• People who show the same level of care for their team, as our